Making hard-boiled eggs is both art and science.
Even the smallest mistake can result in dry, chalky yolks, cracked shells, or weird flavors.
An egg boiled for five or six minutes looks completely different from one boiled for 10 minutes.
Loaded with protein,hard-boiled eggsmake a healthy addition to salads, sandwiches, and homemade snacks.
Plus, they’re low in calories and carbs.
Need one more reason to eat eggs?
On top of that, it promotes fat loss and maintains lean mass.
That being said, here’s the huge sin you are committing when making hard-boiled eggs.
This causes them to crack, affecting their shape and texture.
The same can happen if the eggs are too cold when you submerge them in water.
A rapid boil may cause the eggs to crack, too.
Taste of Homerecommends bringing the eggs to room temperature before you boil them.
All in all, there are no set rules on how to make hard-boiled eggs.
Ask three chefs about it, and you’ll get three different answers.
If they arehard to peel, place them under running cold water for a few seconds.
Remember tosave the eggshells, as they can be recycled or reused.
Chef Peter Doyle recommends immersing the eggs in ice-cold water when you’re done cooking.
